Gingerbread Traybake Cake
by Colne Life magazine
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Makes one 20cm x 30cm traybake Preparation time 15 mins Cooking time 25 mins
INGREDIENTS
- 200g unsalted butter + 40g for icing
- 150g light brown sugar
- 4 tbsp black treacle
- 2 eggs
- 300g self raising flour
- 1 tbsp ground ginger
- 150ml milk
- 75g cream cheese
- 200g icing sugar
- Crushed gingerbread men, to decorate
METHOD
- Preheat the oven to 160°c (fan).
- In the mixing bowl, cream together the butter and sugar until light and fluffy. Add in the treacle and eggs, followed by the flour, ginger and milk, mixing after each addition until a thick, smooth batter is formed.
- Pour the batter into the prepared tin and bake for 25-30 minutes until risen and springy to the touch.
- Allow to cool completely.
- Make the icing by combining the 40g butter, cream cheese and icing sugar until no lumps remain. Using a palette knife or the back of a spoon, spread evenly on top of the ginger sponge and sprinkle with crushed gingerbread men.
Credit: Fab Flour
ColneLife Winter 23
